"Touch of sugar" remains my favorite Food Wishes joke.

@colorfulwater5070

Жыл бұрын

LoL, yes!

@_iakvb771

Жыл бұрын

"Sneak in a touch of sugar", at that

@xxPenjoxx

Жыл бұрын

Yes! My other favourite is from the cornish pastie video when he adds lard _and_ butter! So tasty though!

@oh1yeah2

Жыл бұрын

I knew it was coming, but still got me 😂😂

@briantuma1502

Жыл бұрын

Plop!!!

"To me, french desserts are more about the actual dessert and the skills of the person making it, whereas an italian dessert like this is just simply another sweet course to extend the meal, so we can have a little more wine and have time to laugh and tell more stories." - Chef John

Missed opportunity... I think the sugar pattern you made isn't just nice, it's grate!

@mangachanfan1556

Жыл бұрын

Waka waka wakaaaah 😆

@m0llux

Жыл бұрын

Yeah! Good think it is so grate, because lattice wouldn't have tasted grate.

@stretch654

Жыл бұрын

What a wheat joke - I can barley stand it.

@greenchristendom4116

Жыл бұрын

I can hear him saying something like that.

@tawpgk

Жыл бұрын

Said in a booming Tony the Tiger voice, of course!

"i'm gonna use that depression to my advantage" chef john the inspiring figure as he always is

@davesvoboda2785

Жыл бұрын

Most of us just use a wicked dark sense of humor for that.

@supergeek1418

Жыл бұрын

Never let the food win!!!

I'm 28 years old, and yet every time chef John says "around the outside", I repeat it 2 more times with him like a kindergartener repeats what their teacher tells them😂

@elizabethscott354

Жыл бұрын

So do I... I repeat all his sayings aaand do a tiny dance with the piano at the end.... so glad I'm not the only one.

@CleoHarperReturns

Жыл бұрын

Is it terrible that I'm 49 and I do the same thing? 👵

@aspao555

Жыл бұрын

@@CleoHarperReturns The more the merrier :D

@brandonloveday

Жыл бұрын

Same, same.

@pauljordan4452

Жыл бұрын

@@CleoHarperReturns Don't worry.

That sugar bit has to be one of the greatest moments in food wishes history! 💀💀

I will literally never get tired of "around the outside, around the outside"

You _never_ fail to make me giggle at your commentary 🤣 I love you so much. I’m not even gonna make this cake anytime soon.. I watch all your videos for entertainment. I have made many recipes of yours over the years tho and they’re *AMAZING!* Best cook on KZread 100%.

@storiez4dayz890

Жыл бұрын

Agreed!!!!

@jackbits6397

Жыл бұрын

I have 5 or 6 things I learned from Chef John that I make regularly and his techniques have translated well to other recipes that my family love. Definitely has my vote for best chef on youtube.

My nephew’s wedding cake was an orange olive oil cake. It was delicious 😋

@mangachanfan1556

Жыл бұрын

Really??? That sounds good 🥰

@sjoerdsjoerdsma1205

Жыл бұрын

Did he add Safran or ginger hair?

I dont think i've ever bust out laughing at a cooking video before, but man when that "little touch of sugar" got added, holy moly my neighbors must have heard me.

@ArlenePMCM

Жыл бұрын

Me, too! That was hilarious. Just a touch of sugar, WHAT???

This looks fantastic -- and I'm with you when it comes to Italian recipes. If you can't make it with a big wooden stick, a wooden spoon, and one bowl, it probably shouldn't be made.

Thank you for saying the “around the outside, around the outside” a nanosecond after I thought it. Very satisfying…just like this cake will be, when I make it very soon!

Ironically the first time I ever heard of an olive oil cake was from a french pastry chef. I think everyone appreciates a good olive oil cake -- and that blackberry honey!! Just perfect. The French have their rustic side too; they're just a little overly concerned with time and place sometimes. Not exactly rule breakers. Something I would like to see is your attempt on Monet's favorite, vert-vert cake. I've never seen anyone make that without being disappointed but I doubt it would have been his favorite without reason. Perhaps someone of your caliber could make it successfully? It involves pistachios and...um...spinach.

I've made olive oil cake a few times, and it is wonderful. Consider macerating the berries for the topping. This is pretty close, if not the same recipe that I've used.

After 45 years as a professional chef and restaurateur (fancy French Spelling sorry) my formative youth in Rome is now complete! You are always so GREAT! Pro to Pro… Grazie mille!!!

3:12 "should I tap that?" Yes I would definitely TAP THAT!

This man hasn't changed in 12 years what a legend

You know it's good when Chef John eats the entire piece at the end instead of just taking a couple of bites!!

I love how you done all your videos with good amount of humor, you are the best chef on the KZread platform.

Why didn’t chef John raise me with that calm voice, no drama and no perfectionism?

Oh my god, that presentation on the end was your best so far. Gorgeous!!

Legend has it Chef John has tapped many cakes.

Thank you so much for showing that dishes are still good even if they don’t look perfect👏😋.

I laughed at the "Touch of sugar". Great video Chef John!

Really enjoyed all the risk taking and thrills especially the slightly too small bowl. Looks wonderful.

Grazie and great tip with the cooling rack, and the berries!!!

I have made this several times now; again today. So easy and so delicious! A friend happened to stop by so we enjoyed a piece with conversation. Of course, she had to take a big chunk home! Thanks for such a great recipe.

The funniest and best baking instructions. 👍👍👍

I'm kind of new to following you, but I think there should be a laughing emoji button on your videos because I just love all your recipe commentaries!! 😊 Keep it up!! Love from the UK x

Looks delicious!!! Many thanks for sharing these recipes. Keep safe and stay well, Joe

Your recipes are always so appealing and your sense of humor hilarious. Thanks for the excellent content. 😁

"a little touch of sugar" backs up a dump truck 😂😂

Thumbs up Chef J . And lovely as usual ! Enjoy ❤

Marvellous simplicity.

Chef John with his slightly too small bowl is seriously living on the edge.

I've been exploring honey varieties for the last few years because I enjoy making mead. It's pretty incredible how different they can be from one another while still being immediately recognizable as honey.

@FOODBF

Жыл бұрын

wow your comment is very very nice

@nicks1063

Жыл бұрын

Have you had chestnut honey? If not, GET SOME immediately if not sooner, it's freaking DELICIOUS!! Woodsy and deeply flavored with a hint of bitterness on the finish that perfectly balances the sweetness of the honey. Edit: As far as mead making goes if you're thinking about trying it for that I would suggest using ⅓ chestnut honey to ⅔ regular clover honey or some other mild-ish honey....I feel like a mead made entirely of chestnut honey would come out too bitter after a lot of the sugar gets eaten up by the yeast and it would not be enjoyable to drink (but who knows, it could also be delicious).

@KomboEzaliTe

Жыл бұрын

@@nicks1063 Orange blossom honey is my go-to. Sounds like it would pair nicely.

“I like to dump [the dry ingredients] in all at once to make this a little dangerous and thrilling. Plus I try to use a bowl that’s a little too small, which also adds to the excitement” I’ve never laughed so hard at the commentary of a cooking video before. The delivery!

Olive oil cake?!?! What!!?! I have never heard of such goodness!

This looks delicious ! thank you for sharing !!

Thank you for sharing!

Made this today, came out beautiful 🤗😋❤️

And as always I enjoy!!!

Thank you for your recipes. I learned to cook with you

Sounds healthier, good job chef.

That looks so delish!

I love this cake with fresh strawberries. It is good just by itself, as well. It freezes very well, too. My old recipe uses a springform pan, which I caulk with butter and flour to keep it from leaking. So, I'm switching to Chef John's recipe and a normal cake pan. Cool trick with the cooling rack.

@Noname-ni1dy

Жыл бұрын

How cool is it that Jon Kirkwood watches your KZread channel/

I heard of olive oil cake for the first time last year, its delicious

looks amazing!

One of the best cakes I ever had was an olive oil cake from a restaurant in New York. Not sure why I never considered making it myself until now, excited to try this out!

@MsEliteForever

Жыл бұрын

Oily cake don't sound great. Never heard of it. Going to watch video.

@FOODBF

Жыл бұрын

wow your comment is very very nice

@supergeek1418

Жыл бұрын

Whether "oily" or "greasy" (as in from butter and/or shortning) the oil/fat is what gives all cakes most of what we call their "moistness", and it really doesn't make much of a difference what kind of oil or fat that you use.

@MsEliteForever

Жыл бұрын

@@FOODBF Thanks

@MsEliteForever

Жыл бұрын

@@supergeek1418 So no difference in taste?

John you are so entertaining. I love your voice, enthusiasm and humor. You make me laugh and put a smile on my face. Your recipes are not bad either....hahahaha

"An Italian dessert like this is just simply another sweet course to extend the meal so we can have a little more wine and have time to laugh and tell more stories." Sounds about right.

Chef John is a Saint!

Thanks John

I love your references 👌🏾

Looks delicious, Chef! Can’t wait to try it out

I'ma do that today. Thanks Chef John.

Just made this cake for my husband’s birthday. The recipe I used called for Grand Marnier. Next time I will used candied Orange peel or at the least use a vegetable peeler for the orange ribs and chop up the peel with some sugar. Your video inspired me to make it again-and this time take it out of the oven when it’s a little underdone.

YUUUM ONE OF MY FAVOURITE CAKES!

Yum! I always use EVOO when a cake recipe calls for oil.

Your jokes about the dangerous bowl mixing made me LOL

I think I will have to try this!! Looks yummy!!!

Love it! You're such a thrill seeker!🤣😂

This looks similar to my grandma cake, only she used yogurt instead of milk and a bit of cocoa to marble the top. Yum 😊

I use olive oil exclusively in my baked goods, and they are always great

Chef John, you’re the best, and my favorite chef! I just would love to know what brand of Olive oil you use.

Looks delicious!!! 🔥

Definitely will try this one! 😋

This is what I am taking about cake that is easy and delicious. Not a cake that is overwhelming with decorations 🤨.

Perfection ❤

That looks so lovely! Can't wait to bake this.

I would love to see you make a Greek orange cake. There is this girl on TikTok who has been trying to find the perfect recipe and it looks like something you could make.

@yourMomsaCrackheadxD

Жыл бұрын

Could you share the name of the tiktok girl please?

@SuzanneBaruch

Жыл бұрын

@@yourMomsaCrackheadxD I don't know who the OP is referring to, but look up Dimitra's Dishes here on KZread. She's amazing and has done several olive oil cakes. I made her Greek Apple/Orange Zest/Yogurt and olive oil cake the other day and it was wonderful!

Yum & so easy!!

Dang, this looks delicious!!

Hi Chef John....loooove your videos. So, what is my food wish? Well, I currently live in Cologne Germany and the fresh markets have all these cool looking pumpkins. Since it is fall can you maybe do something pumpkin related? I know there are tons of recopies for butternut squash, or even the common Hokkaido pumpkin (which to me is rather bland), what about a ‘Musquee de Provence’ pumpkin? Something different. That could be fun for fall. Thanks for being awesome!

Thank you chef John. I wonder what will happen if I replace part of the olive oil with melted butter. Texture wise and taste wise. I love how butter tastes in deserts.

In the oven now…can’t wait!

Thanks so much 🫒🎂🥖

Awesome!!

Imagine what you could add to the basic recipe. Lemon extract, orange zest in the batter. Sky's the limit. Great recipe.

@sarahmcdonough7713

Жыл бұрын

This batter would make a perfect upside down cake, using thin slices from whatever citrus the zest is from on the bottom of the pan 🤌🏻

@DroppedCroissant

Жыл бұрын

@@sarahmcdonough7713 agreed! If you candy some thinly sliced oranges, it would made for a great upside down cake!

@jimferoce4862

Жыл бұрын

He did add orange zest…

@sarahmcdonough7713

Жыл бұрын

@@jimferoce4862 yep, which is why I say to add slices of the citrus on the bottom

Ah yes the old tappa! tappa! it's been a long time since we had a good tappa tappa

I love olive oil. Great for your insides! I have a polish friend whose family thinks its gross, very strange!

This is just adorable! And I think the Olive Oil Substitutes the Butter here and might be a nice hack for the Vegan enthusiast in you.

Chef John: Can this work poured into donut mold pans and baked or is the batter too wet for that? Thank you. I enjoy all your videos 🥣🍊🫐🍴

Could I use lemon zest ,to make it in to a kind of lemon drizzle cake , Cos this recipe looks real good

My, what a pretty cake.

So cool.

OO cake🤔? Ur WILD and I L❤VE it. Thanks again.

LOVED this.. Just one problem like yours my center was not done all the way.. How do I get that done w/out over baking the rest of the cake??

Chef John with the DMX reference ❤️

That was fun.

There is a similar style of cake from Greece that is tied into religious practices; called fanouropita, and coming in too many variations to account for, it's a relatively flat cake (i.e. properly leavened, but not quite as fully puffed as modern cakes), and the name has to do with preparing these cakes on Mondays, which are sort of associated with Saint Fanourios, whose name (and whose portfolio) is itself associated with "revelation" - in common usage, referring to helping people find things, solutions to problems etc. So people bake these cakes for two reasons: either plainly as an offering, or in order to placate the Saint to help them! They are also quite delicious, but people always fight about which versions of the cake they like the most, and believe you me: they are vastly different from each other... P.S.: In keeping with the need to be available for Lent, our cakes have no eggs, and orange juice replaces the milk.

Awesome 😎

Thank you for mentioning the tip about the organic oranges. It always makes me cringe to think of zesting a sprayed citrus.

I like this.. I make my own version of an orange olive oil cake.... I used to call it ooo cake... but I use alot less sugar, hehe..

Cakes with oil instead of butter or shortening/margarine tends often to be more sticky on the skewer, although the are done.

Thank y

I had the Great Joy of living in ITALY for 2 years... Our landlord and his wife (Michele and his Wife Maria. Piccolo) served us this one night She never would give me the recipe (she would always say with a grin) Secrete FAMILIA.... SHE was a FABULOUS COOK, and a Very kind person...

This looks like it would be good with a dark chocolate glaze

When should you use the convection setting oven? Is it appropriate in this recipe? Obviously, yes it would change the time and possibly oven temp. Just got a new oven with a convection fan.

I've been on a brutal diet this whole summer, but I still watch Chef John's videos just to torture myself and for the basketball references at this point lol also Chef's soothing voice of course